Lobster-and-Corn Risotto

Ingredients

• 1.5 cups arborio rice uncooked
• 0.3 teaspoon pepper black
• 5 cups less-sodium chicken broth fat-free
• 0.3 cup basil fresh chopped
• 1.5 cups corn kernels fresh ( 3 ears)
• 4  garlic cloves minced
• 2 cups live maine lobsters cooked coarsely chopped ( 2 [)
• 1 tablespoon olive oil 
• 1 ounce parmesan cheese fresh grated
• 0.5 cup shallots minced
• 3 tablespoons cooking sherry 

Equipment

• sauce pan

Directions

1. Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.
2. Heat olive oil in a large saucepan over medium-high heat.
3. Add shallots and garlic; saut 2 minutes.
4. Add rice; saut 3 minutes or until translucent, stirring constantly. Stir in 1/2 cup broth, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
5. Add the remaining broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 30 minutes).
6. Add lobster and remaining ingredients; cook 5 minutes or until thoroughly heated.